Step 1: In a medium saucepan, bring cream, sugar, vanilla, salt, cornstarch and egg yolks to a boil whisking constantly with a wire whisk. Reduce heat slightly and continue to simmer for 1 minute, stirring constantly with a wooden spoon to get in the corners.
Step 2: Take the saucepan off the heat and plunge it into an ice-water bath or, if you have lumps, strain it through a sieve into a pan or heatproof bowl set in ice water.
Step 3: If not using the pastry cream hot, place a sheet of plastic wrap on the surface of the pastry cream which is cooling in the ice-water bath. Cover and refrigerate for up to 3 days. Use in recipes calling for pastry cream
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